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Gluten-Free Zucchini Muffins

By Camilla Saulsbury

Gluten-Free Zucchini Muffins

Makes 12 muffins

With little more than a box grater and a mixing bowl, it's easy to transform zucchini into a morning treat that will delight muffin lovers of all ages.


     Preheat oven to 350°F (180°C)

     12-cup muffin pan, greased

2 cups     almond flour     500 mL

1 tsp     ground cinnamon     5 mL

1 tsp     gluten-free baking powder     5 mL

1⁄2 tsp     baking soda     2 mL

1⁄2 tsp     salt     2 mL

2     eggs     2

1⁄2 cup     agave nectar or liquid honey     125 mL

1⁄4 cup     unsalted butter, melted     60 mL

1 cup     shredded zucchini     250 mL

1 cup     chopped pecans, toasted     250 mL

1.     In a large bowl, whisk together flour, cinnamon, baking powder, baking soda and salt.

2.     In a medium bowl, whisk together eggs, agave nectar and butter until well blended.

3.     Add the egg mixture to the flour mixture and stir until well blended. Gently fold in zucchini and pecans.

4.     Divide batter equally among prepared muffin cups.

5.     Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

Tip: While agave (pronounced ah-GAH-vay) is best recognized as the plant from which tequila is made, it has also been used for thousands of years as an ingredient in food. The nectar made from the plant is known in Mexico as aguamiel, or "honey water." The taste of agave nectar is comparable, though not identical, to honey. It is typically available in two varieties: light (also called amber) and dark. Either type can be used in these muffins.

Find more fabulous gluten-free muffin recipes in Camilla Saulsbury's 150 Best Gluten-Free Muffin Recipes